Archive for the ‘Indian Chicken’ Category

Chicken Fajitas

Chicken Fajitas

Ingredients :
=> 6 to 8 chicken breasts – sliced
=> 1 green bell peppers – sliced
=> 1/2 red pepper-sliced
=> 1/2 cup sliced onion
=> 1/2 sliced zucchini
=> 2 cloves garlic – chopped
=> 2 Tbsp olive oil
=> Salt and pepper to taste

Method

=> In a saute dish or substantial skillet.

=> Add olive oil and saute onions, garlic and peppers for several minutes.

=> Next include chicken and zucchini and keep on cookking for 2 to 3 minutes, blend frequently.

=> Add salt and pepper to taste and cook an extra 3 minutes or till chicken is carried out.

=> Serve on top of tortillas or move them before serving.

Chicken Ularthiyathu

Chicken Ularthiyathu

Ingredients :

For masala:
-> Dry roast the following
-> 2 sticks cinnamon
-> 4-5 green cardamom
-> 3 cloves
-> 1 aniseed
-> 1 Tbsp cumin seeds
-> 2 Tbsp fried coconut

For the chicken:
-> 6 chicken drumsticks
-> 2 tsp red chilli powder
-> 1 Tbsp coriander powder
-> 1/2 Tbsp turmeric

For the gravy:
-> 1 Tbsp oil
-> 2 small sized onions, sliced
-> 1 Tbsp ginger, julienne
-> 7-8 curry leaves
-> 1/2 Tbsp mustard seeds
-> 2 tsp garlic, chopped
-> 3 tsp vinegar
-> Water
-> Salt, to taste

Method

For masala:

-> In a food processor add cinnamon, cardamom, cloves, aniseed, fried coconut and cumin. Make a powder of this. Keep aside.

For the chicken:

-> Marinate the chicken drumsticks in red chilli powder, coriander powder, turmeric and the masala made earlier.

For the gravy:

-> In a pan add oil, mustard seeds, ginger, curry leaves and garlic. Saute.

-> Add onions and saute till pink.

-> De-glaze with vinegar.

-> Add the marinated chicken with the residual masala.Add salt.

-> Cook for 10 minutes.

Indian Style Baked Chicken

Chicken Chettinad

Ingredients

-> 1 whole chicken cut into 8 or 10 pieces

For the marinade:
-> Blend these ingredients together
-> 1 cup yoghurt
-> 2 tsp salt
-> 2-3 green chillis
-> 1 big bunch coriander
-> 2 tsp tandoori masala
-> 1 tsp garlic paste
-> 1 tsp turmeric
-> 1 tsp chilli powder
-> 1 tsp whole cumin
-> 1 onion chopped
-> 2 Tbsp tomato paste
-> 2 Tbsp oil
-> Juice of 2 lemons

Method

-> Blend everything together for the marinade.

-> Then pour the marinade over the chicken, let it marinate for around 2-4 hours.

-> Pour everything into a glass heating dish, spread with foil.

-> Pre-heat the broiler to 180 degrees C. Place your preparing dish on the focal point rack and prepare for 30-35 minutes.

-> Remove dish, open the foil and turn the pieces over. Supplant foil covering and set the dish back in the broiler. Heat for an alternate 30-35 minutes.

-> Finally expel the dish from the stove and dispose of the foil.

Peri Peri Chicken

Peri Peri Chicken

Ingredients :
=> 2 fresh hot chile peppers , chopped
=> 2 Tbsp lemon or lime juice
=> 4-5 Tbsp olive oil or more to achieve desired consistency
=> 2 cayenne pepper or red pepper , roasted and de seeded
=> 1 red bell pepper, roasted and de seeded
=> 2 tsp garlic crushed
=> 1 Tbsp paprika
=> 2 tsp salt
=> 1 Tbsp dried oregano or to taste
=> 1/2 kg chicken breast, cut in medium size

Method

=> Combine all fixings in a blender and methodology to a smooth glue. Taste and change with salt, pepper, cayenne pepper and paprika.

=> Marinate chicken breast and refrigerate for no less than 12 hours to permit flavors to create.

=> Bake in broiler for 20-25 minutes at 250 degrees and serve hot.

Khara Chicken

Chicken Ularthiyathu

Ingredients :
For the curry:
=> 4 tsp refined oil
=> 1 stick cinnamon
=> 6-7 green cardamom
=> 2 tsp shahi zeera
=> 4 cloves
=> 1 tsp turmeric powder
=> 2 onions, chopped
=> Salt, to taste
=> 2 Tbsp paste
=> 1 tsp red chilli powder
=> 1 1/2 tsp dhaniya powder
=> 7-8 chicken leg and thigh pieces
=> 1 1/2 cup water
=> 3 tsp onion-copra paste
=> Juice of 1/2 lemon
=> Coriander leaves, to garnish

For the paste:
1 cup grated copra
2 tsp oil
1 onion, charred
Water

Method

For the paste:

=> Dry roast the grated copra. Keep aside.

For the curry:

=> In a wok include oil, cinnamon, cardamom, cloves, shahi zeera. Saute.

=> Add turmeric and let it cook for 30 seconds. Include onions. Saute till pink and afterward include salt.

=> Add red bean stew powder, ginger-garlic-stew glue, dhaniya powder. Cook and include 1/2 container water.

=> Now include the chicken pices. Cook for 5 minutes so that all the masalas are decently imbued with the chicken.

=> Add 1 glass water. Blend. spread the wok and let the chicken cook on low high temperature for 15 minutes.

=> Now include the onion-copra glue, lemon juice. Blend and cook till the chicken is well done.

=> Garnish with coriander takes off.

=> Serve.

Note: Copra is dried coconut.

Sali Marghi

Sali Marghi

Ingredients :
-> 3 Tbsp oil
-> 1 cup onions, chopped
-> 1 Tbsp ginger, chopped
-> 2 tsp garlic paste
-> 1 1/2 cup tomato puree
-> 1/2 Tbsp red chilli powder
-> 1/4 Tbsp turmeric
-> 1 green chilli, chopped
-> 1/2 Tbsp garam masala
-> 7 -8 chicken pieces
-> Salt, to taste
-> Water
-> 1 1/2 Tbsp zeera powder
Sali Marghi
Method

-> Now include the tomato puree. Cook for 3-4 minutes.

-> Add stew powder, turmeric, green stew and garam masala. Saute till the oil lifts up.

-> Add the chicken pieces. Layer them pleasantly with the masala and include salt.

-> Add the water (enough to cover the chicken somewhat), cover the vessel and let it stew for 20 minutes.

-> Now include the zeera powder. Blend well. Cook till the sauce has thickened and the chicken is cooked.

-> Before serving top it with a modest bunch of sali.

Green Chicken Curry

Green Chicken Curry

Ingredients :
=> 500 gm chicken-boneless, cubed
=> 2 Tbsp oil
=> 1/2 cup onion-chopped fine
=> 1 1/2 Tbsp Thai green curry paste
=> 1 1/2 cup coconut milk
=> 1/2 cup water
=> 6 lime leaves-chopped
=> 1 Tbsp basil leaves-chopped fine
=> 1 Tbsp lemon grass (thick base)-chopped fine
Green Chicken Curry
Method

=> Heat the oil and add the onions, Saute till they soft.

=> Add the curry paste and stir fry to mix well.

=> Add chicken pieces, saute over high heat till opaque.

=> Add water and cook till chicken is tender.

=> Add the coconut milk, lime leaves, basil leaves and lemon grass and bring to a boil.

=> Lower the heat and simmer for 3-4 minutes and serve hot with boiled rice on the side.

Chicken Pakodas

Chicken Pakodas

Ingredients

For the marinade:
-> 250 gm boneless chicken- cut into 3 cm cubes
-> 6-7 garlic pods
-> 2.5 cm ginger piece
-> 1/4 tsp white pepper powder
-> 1/4 tsp red chilli powder
-> 1/4 tsp salt
-> 1/2 tsp garam masala
-> 1 tsp coriander powder
-> 2 tsp lemon juice

For the batter:
-> 1 egg
-> 2 Tbsp gram flour
-> 2 Tbsp refined flour
-> 2 tsp lemon juice
-> 1/2 tsp red chilli powder
-> 1/4 tsp salt
-> 1/2 tsp garam masala
-> Oil to deep fry

Method

-> Marinate the chicken with ginger-garlic glue.

-> Add the remaining fixings.

-> Keep aside for 60 minutes.

-> Mix together all the elements for the hitter and beat altogether.

-> Heat oil in a kadahi.

-> Dip a marinated chicken piece in the hitter and profound broil until fresh and brilliant chestnut.

-> Repeat with the staying chicken pieces, emptying overabundance oil on spongy kitchen paper.

-> Serve with mint chutney.

Lal Murgh

Lal Murgh

Ingredients :

=> 1 kg chicken, cut pieces
=> 2- 3 red chillies, ground
=> 1 Tbsp vinegar
=> 1 tsp garlic paste
=> 1 tsp salt
=> 1 tsp sugar
=> 1 tsp garam masala
=> Red color
=> 1 cup onions, sliced
=> 2 Tbsp oil

Method

=> Make openings in the chicken pieces

=> Mix into the glue.

=> Marinate for 2-3 hours.

=> Mix onions and oil together

=> Cook uncovered on high hotness for 10-15 minutes, mix once till fresh chestnut.

=> Drain overabundance fat and keep aside for enhancement.

=> Now put a saucer like plate upright in a dish or a microwave rack

=> Arrange chicken pieces in it setting the thicker pieces outwards.

=> Cover and cook on high hotness for 5 minutes.

=> Rearrange the pieces and cook secured at 70% for 5 minutes.

=> Uncover and cook further on high for 5 minutes.

=> Let it remain for 2 minutes prior to serving.

=> Serve decorated with cooked onions.

Sweet Chicken Curry

Chicken Sajji

Ingredients :
=> 1 chicken
=> 50 gm butter
=> 3 diced onions
=> 1/2 tsp grated ginger
=> 1/4 tsp ajwain
=> 1/2 tsp ground cumin seeds
=> 1/2 kg tomatoes
=> 6 Tbsp tomato ketchup
=> 1 inch chunk of glowing coal
=> 2 split green chillies
=> 2 tbsp ghee
=> Dough to seal the pan
=> Salt to taste

Method

=> Brown the chicken in margarine over a moderate fire. Expel from the container.

=> Add onions to the same container and cook until delicate.

=> Add the remaining fixings aside from green chillies, ghee and coal. Cook for five minutes.

=> Place the chicken into the container.

=> Float a steel dish on top of the curry. Include green chillies, sparkling coal and pour hot ghee.

=> Seal the container with the batter and stew for 15 minutes.

=> Serve hot with bubbled/ steamed rice.